Executive Chef Christine Zambito
- The Sanderling, Duck,
8 ounces lump crab
meat (make sure
there are no shells)
8 ounces cream cheese
1 small red pepper, small diced
1 small yellow pepper, small diced
2 scallions, cut 1/4-inch thick
Salt
Freshly ground black pepper
1 teaspoon lemon juice
In small mixing bowl,
mix cream cheese until smooth (by hand or with a mixer). Add all ingredients
except crab meat and continue to mix until well blended. Gently fold in crab
meat.
Put mixture into an oven-safe
container and bake at 350°F for 15 to 20 minutes until warm throughout and
lightly brown on top.
Serve warm with
crackers and breadsticks.
NOTE: This can be
stored before baking for 1 to 2 days.
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